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Chocolate Stout Vegetarian Chili

October 22, 2012 by Abra Pappa, MS, CNS, LDN 2 Comments

chocolate stout vegetarian chiliThis past Saturday we celebrated my nephews 3rd birthday, he asked for a “truck party” he got a truck/ chili party. Not necessarily a favorite for a 3 year old, but let's just say the adults outnumbered the children 4-1.

I spent all day Friday cooking the chili with my sister in law, it was a great day.  We were able to use nearly all the gorgeous peppers we had picked the week before at the farm. We ended up with  3 different pots of delicious, in their own right, chili. How happy would you be at a party decked out with delicious chili options and a bar full of gorgeous healthy toppings? I forgot my camera at the party.. so use your imagination.

On the menu was traditional beef chili, 100 clove of garlic chili (not kidding, we went a little crazy with garlic, don't knock it till you try it!) and my infamous Chocolate Stout Vegetarian Chili.

vegetarian chili 2

I have been making this vegetarian chili for nearly 10 years. Way before I knew I would end up in the nutrition/food world. It is probably my most requested recipe and I thought it was high time I shared it.

You really don't miss the meat. I have made it with meat, but my family prefers it without. That says a lot.

Chocolate Stout Vegetarian Chili

Abra Pappa
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Print Recipe Pin Recipe
Servings 10
Calories 216 kcal

Ingredients
  

  • 3 tablespoons of extra virgin olive oil
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 large red pepper, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 8 cloves of garlic, chopped
  • 1 15 oz. can of black beans, drained and rinsed
  • 1 15 oz. can of kidney beans, drained and rinsed
  • 3 tablespoons of cumin, ground
  • 1 tablespoon of coriander
  • 1 tablespoon of garlic powder
  • 1 teaspoon of oregano, ground
  • 1/4 teaspoon of cayenne pepper
  • 1 tablespoon of smoked spanish paprika
  • 1 teaspoon of sea salt
  • 1 teaspoon of black pepper
  • 1 cup of chocolate stout beer
  • 1 28 oz. can of fire roasted crushed tomatoes
  • 1 chipotle pepper in adobo, plus 1 tbsp adobo sauce
  • fresh chopped cilantro
  • fresh diced avocado

Instructions
 

  • In a large pot on medium high heat saute onions, all peppers, and chopped garlic in extra virgin olive oil for 5-7 minutes (until tender, but not mushy)
  • Add all of the beans and dry seasoning. Stir to coat and cook for 5 minutes
  • Add chocolate stout and stir to combine, cook off alcohol. This should take about 4-5 minutes.
  • Add the tomatoes, chipolte pepper and adobo sauce, stir.
  • Partially cover, reduce heat to low, and allow to simmer for 30 minutes to an hour. Stirring frequently.
  • Taste and add seasoning, if necessary.
  • Serve in bowls with chopped fresh cilantro and sliced avocado.

Nutrition

Calories: 216kcalCarbohydrates: 33gProtein: 10gFat: 5gSodium: 350mgPotassium: 722mgFiber: 10gSugar: 5gVitamin A: 1010IUVitamin C: 37.4mgCalcium: 85mgIron: 5.1mg
Snap a photo when you try this recipe!Tag me! @abrapappa or #abraskitchen so I can feature your photo!

 

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Filed Under: Blog, Gluten Free, Main Courses, Recipes, Vegan, Vegetarian Tagged With: Cooking, Cooking Tips, Eat Nutritious, Gluten-free, Recipe, Vegetarian

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Hi, I’m Abra: a functional nutritionist, professional eater, and serious travel junkie. Inspiring wellness in and out of the kitchen is my favorite jam.

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